Banquets of the nations

With a knife make diamonds on the face, letting the knife touch the bottom of every diamond ; then add on the top of this a quantity of cooking butter. Spread it all over so that it will sink through. Bake in the oven until it is a deep brown. It must be eaten hot. No vegetables are required. The salad that is eaten with this is made as follows : — Take the juice of two or three lemons and a handful of parsley cut fine ; add a little water until it is the thickness of cream; add salt to taste. Yekhnee. (Stewed Meat with Cauliflower.) Cut up a good-sized cauliflower into pieces about the size of a large potato ; wash well and fry in boiling fat till brown. Take them out of the pan, and in the same fat fry the beef or mutton (either will do), which should be cut into pieces about as big as an egg. When browned take it out and fry chopped onions in the same fat. When these are nicely browned, return the meat and cauliflower to the saucepan with the onions ; pour over them just enough water to cover, and stew for about half an hour over a gentle fire. Season with salt and pepper, and flavour with tomato sauce and a little lemon juice if liked. Serve with this a dish of rice boiled with butter in the proportion of one glassful of rice, two glassfuls of water, one tablespoonful of salt, and butter, till the rice has soaked up all the water. Maah Lahem Mafroum. (Macaroni with Mince.) Mince some chicken. Melt a good bit of butter and fry an onion in it. Then put in the mince and fry it, stirring all the time till cooked. Boil some macaroni cut in two-inch lengths. Strain and stir in some burnt butter and grated cheese, and flavour with pepper and salt. Put the macaroni on a flat dish, and heap the mince on top. Majudra. (Esau's Pottage.) Boil three glassfuls of lentils until quite soft, pound them through a strainer with the water in which they were boiled, and throw away the hard skin which will be left in the strainer. Put a glassful and a half 6n of rice (which should be well washed and cleaned) in a saucepan with the pounded lentils, along with a cupful of oil and three sliced onions first fried in some oil. If these are not sufficiently liquid add a little more water, as the majudra when finished must be of the consistency of porridge, and the rice soaks up a good deal of the water. Stir well all the time, so that it does not stick to the bottom of the pan ; also add about a tablespoonful of salt. When thoroughly cooked, pour into a deep dish, and cover the surface with onions cut lengthwise in long narrow strips, fried in olive oil till nicely browned. Stafithi Helvah. (Grape Paste.) Take the juice of the grape and mix some flour in it, with plenty of sugar. Put on the fire and stir till the flour is cooked. Then pour the mixture on to a tin with sides, and when cold cut into about two-inch squares. Ahjeen Helloo. (Sweet Pastry.) Pull some rich puff pastry into hair-like masses. These are taken (a little at a time) and rolled into rolls of two fingers in thickness and placed in a well-buttered or oiled pan. A little butter or oil is poured over them, and after being well sprinkled with cinnamon they are browned in the oven. When taken from the oven hot melted honey is poured over them. LXXX.— SWEDEN Menu